Strawberry Muffins
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Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
These strawberry muffins are a great way to use up your spring and summer strawberries. They are a nice change from the usual blueberry muffins and just as delicious. The secret is adding lots of berries to the batter, which gives the muffins an intense strawberry flavor, along with a touch of almond extract to complement the fruit.
For more fruit-filled muffin ideas when strawberries aren’t in season, try my lemon poppy seed muffins, banana nut muffins, and apple muffins.
Table of Contents
What You’ll Need To Make Strawberry Muffins
How To Make Strawberry Muffins
Begin by combining the flour, baking powder and salt in a mixing bowl.
Whisk well and set aside.
In a small bowl, toss the strawberries with two teaspoons of the flour mixture.
Toss well and set aside 1/2 cup of the strawberries for topping the muffins.
In a large bowl, beat the butter and sugar for a few minutes until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla and almond extracts.
Beat to combine.
Gradually add the flour mixture, alternating with the milk.
Add the strawberries to the batter.
Fold to combine.
Spoon the batter into a lined muffin tin.
Top with the reserved berries and turbinado sugar.
Bake for about 30 minutes, until golden and set. Then let the muffins cool in the pan for about 25 minutes.
Transfer the muffins to a rack to cool completely.
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Strawberry Muffins
Jam-packed with juicy berries, these strawberry muffins with crisp, golden tops are as pretty as they are delicious.
Ingredients
- 2 cups + 2 teaspoons all-purpose flour, divided
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick or ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups diced strawberries, from 1 pint, divided
- 2 tablespoons demerara (also called turbinado or raw) sugar, for topping
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
- In a medium bowl, whisk together 2 cups of the flour, the baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
- Toss the strawberries with the remaining 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
- Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 246
- Fat: 9g
- Saturated fat: 5g
- Carbohydrates: 38g
- Sugar: 21g
- Fiber: 1g
- Protein: 4g
- Sodium: 224mg
- Cholesterol: 52mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These were so delicious!! I can already tell they’ll be a staple in my baking routine going forward. My question: could the strawberries be substituted for another berry, such as raspberries or blueberries?
Yes, I think these would work with raspberries. If you want a blueberry muffin, I’d suggest these. Hope you enjoy whatever you try!
It took forever to slice all the strawberries, but it was quickly forgotten the moment I ate a muffin. Strawberries are my favorite fruit and it was showcased to perfection in these muffins.
Just made a batch and share some with a neighbour and her son and he gives it a 5star rating. They are very yum according to husband. Will be making these again. Nice and moist and easy recipe..
These muffins are not only wonderfully tender and flavorful, but they are also very pretty! I generally like my strawberries raw, but decided to try making a portion of this recipe to use up some leftover berries I had from my pint. I ate them with my dinner and they made it feel like a birthday party because they were so pretty and delightful and delicious . . . soft inside with lots of berries and that nice bit of crunch on the top with the sprinkle of sugar. Yum!!!
Hi! I just wanted to ask how long will the muffins last for without freezing them?
Hi Claudia, These keep nicely for up to 3 days. I would cover them loosely with foil. (You don’t want them wrapped too tightly; the muffins are so moist that they may get a bit soggy if you do.)
These turned out so delicious! The smell, texture, and the way these look – better than a store bought muffin!! The kids and hubby love when I make these. I have used fresh strawberries as well as frozen – always delicious for breakfast or a snack or to grab as we run out the door!
These muffins were delicious. I made it as per the recipe. It is good to use those not-so-sweet ones as they do taste better in a cake mixture. Last year, we were short on overseas pickers where I live and a lot were picked early and were not so sweet. I’m from Australia.
I felt a bit guilty turning healthy fruit into not very healthy snacks so I halved the sugar and cut down on the salt. Still not exactly healthy but enjoyed immensely! Delicious 👍!
Can you think of anyway to incorporate a veggie like zucchini or something into this recipe? My bf has a very picky eater and I am constantly looking for ways to slip nutrition into his diet (we are simultaneously exposing him to new flavors over time). Its a process! But in the meantime I am trying to get veggies into him in creative ways LOL
Hi Nikki, instead of incorporating zucchini into these, I’d try one of my baked goods with zucchini:
Zucchini Muffins
–Zucchini Bread
–Chocolate Zucchini Bread
Hope you both enjoy if you make one of them!
These unique muffins are really lovely, reliable and great for using up a glut of fresh strawberries! (Especially when a well-meaning man in the house surprises you with four very ripe punnets of strawberries when he comes home one afternoon!)
We’ve made these beautiful muffins twice in the past month – once for travel snacking and once as “food therapy” for friends at work.
They disappeared in no time with high compliments – “gorgeous”!
We attach a print-out of your recipe when gifting 😉
Thanks again, Jenn!!